Description

Bloody Broken Glass Cupcakes feature a rich black cocoa cupcake base filled with creamy white chocolate ganache ‘blood’. They are topped with smooth white chocolate buttercream, shards of edible sugar glass, and a drizzle of edible fake blood for a spooky and dramatic dessert perfect for Halloween or themed parties.

Ingredients

Scale

Sugar Glass and Edible Blood

1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon cornstarch
1 teaspoon cold water
1/3 cup light corn syrup
1/2 teaspoon flavor extract (optional)
Red food coloring (as needed)

Chocolate Ganache Filling

4 ounces white chocolate, chopped
1/4 cup heavy cream
Red food coloring (for blood effect)

Cupcakes

1 cup cake flour (or substitute all purpose flour)
1/2 cup black cocoa powder (or substitute Dutch cocoa powder)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/3 cup vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 cup whole milk

White Chocolate Buttercream

1 cup unsalted butter, room temperature
3 cups powdered sugar
4 ounces white chocolate, melted and cooled
Pinch kosher salt
1-2 tablespoons heavy cream (as needed for desired consistency)

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Instructions

Prepare Sugar Glass and Edible Blood: Combine 1/2 cup granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water in a saucepan and cook over medium heat until mixture reaches the hard crack stage (about 300°F). Quickly stir in 1 teaspoon cornstarch dissolved in 1 teaspoon cold water, 1/3 cup light corn syrup, optional 1/2 teaspoon flavor extract, and red food coloring for the blood effect. Pour onto a prepared surface to cool and harden into sugar glass. Break into shards once set.
Make White Chocolate Ganache: Heat 1/4 cup heavy cream until just simmering, then pour over 4 ounces chopped white chocolate. Let sit for a minute, then stir until smooth. Add red food coloring to create a blood-like consistency and color. Refrigerate until thick enough to fill cupcakes.
Bake Cupcakes: Preheat oven to 350°F (175°C). In a bowl, sift together cake flour, black cocoa powder, baking powder, and kosher salt. In another bowl, whisk vegetable oil, eggs, vanilla extract, granulated sugar, and whole milk until well combined. Gradually fold dry ingredients into wet ingredients until just combined. Divide batter into a lined cupcake pan, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Prepare White Chocolate Buttercream: Beat 1 cup unsalted butter until creamy, gradually add 3 cups powdered sugar and continue beating. Mix in melted and cooled white chocolate and a pinch of kosher salt. Adjust consistency with 1-2 tablespoons heavy cream as needed. Beat until fluffy.
Assemble Cupcakes: Core the center of each cooled cupcake and fill with the chilled white chocolate ganache blood. Pipe or spread white chocolate buttercream over the tops. Decorate with shards of sugar glass and drizzle edible fake blood over the cupcakes for a gory effect.
Chill Before Serving: Allow assembled cupcakes to chill for at least 1-2 hours to set the buttercream and ganache, and to allow the sugar glass to harden fully before enjoyment. It is recommended to prepare elements like sugar glass and ganache the night before for best results.

Notes

These cupcakes feature a unique black cocoa base for intense chocolate flavor and dramatic color.
The edible sugar glass shards create a realistic ‘broken glass’ effect, adding texture and visual interest.
The white chocolate ganache filling dyed red mimics dripping blood, perfect for Halloween or horror-themed events.
Prepare the ganache, sugar glass, and edible blood ahead of time to allow proper cooling and hardening.
You can substitute cake flour with all-purpose flour, and black cocoa powder with Dutch cocoa powder if unavailable.

Nutrition

Serving Size: 1 cupcake
Calories: 373 kcal
Sugar: 36 g
Sodium: 130 mg
Fat: 21 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 1 g
Carbohydrates: 46 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 76 mg